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Sliced banana bread loaf on parchment paper

Chocolate Chip Banana Bread

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 10 servings 1x
  • Category: Quick breads
  • Method: Baking
  • Cuisine: American


This banana bread recipe is the answer to your cravings. Whether you make it the traditional or the healthier way (both variations are included in the recipe!) it has a sweet, beautiful crumb and flavor, and is full of wonderful dark chocolate chips. Or chunks. Either way, it's a crowd-pleaser because who can resist a good banana bread, right?.


Units Scale
  • 1 cup all-purpose flour
  • 1 cup superfine whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sunflower oil (use coconut oil if you want a healthier version)
  • 1/2 cup brown sugar (use coconut or fine muscovado sugar for a healthier version)
  • 1/2 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 2 cups (3-4 medium) mashed very ripe banana
  • 1/2 cup dark chocolate chips or chunks
  • 1 whole banana, for decoration (optional)
  • 1 tablespoon coconut sugar or brown sugar, for sprinkling (optional)


  1. Preheat oven at 350ºF / 180ºC.
  2. Line a 10x4-inch loaf pan with parchment paper (bottom and two narrow sides) and spray or butter remaining sides.
  3. In a large bowl beat oil with sugar for 1 minute.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add bananas and vanilla in 2 parts, alternating with sifted dry ingredients (flours, baking soda, baking powder and salt) in 3 parts. I sift everything directly over the batter, but you can do it separately. 
  6. Add chocolate chips or chunks and mix well with a spatula.
  7. Pour into the prepared pan, smooth top and decorate with a whole banana, cut lengthwise in 4 pieces, on top.
  8. Sprinkle with the extra tablespoon of sugar.
  9. Bake for 45-50 minutes, until cracked on top and a tester comes out clean. Time might vary depending on the oven and the type of pan. 
  10. Let cool on a wire rack and remove carefully, inverting the pan and peeling away the paper.
  11. It keeps, well wrapped, at room temperature for a day or two.


Bananas: the best ones for this recipe are the ones that are overripe, soft, mushy, that smell barely fermented and with a spotted skin.

Variations: add some chopped walnuts or pecans to the batter, about 1/4 cup, or a few tablespoons cocoa nibs or wheat germ or bran.

Freezing: well wrapped it can be frozen for up to a month.


  • Serving Size: 1/10
  • Calories: 253
  • Sugar: 5.9 g
  • Sodium: 199.6 mg
  • Fat: 14.6 g
  • Carbohydrates: 27.2 g
  • Protein: 5.1 g
  • Cholesterol: 37.5 mg

Keywords: chocolate chip banana bread